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Brewing Operations Certificate

Debra Frank, Program Director
Gateway Center
301-784-5411
https://www.allegany.edu/school-of-hospitality-culinary/brewing-operations.html

This certificate program will allow students to be prepared to seek employment in the brewing industry. Students will learn the science and business behind brewing and experience production hands-on in a regional brewery. Graduates will be able to identify and evaluate the quality of beer and develop mechanical aptitude in working with brewing equipment. In addition, students will learn environmental sustainability techniques in modern beer production. Prospective job titles include assistant brewer; brewing equipment operator; quality assurance technician.

Brewing Operations students must maintain the scholastic standards of the college and must achieve a grade of “C” or better in each of the required courses. Students are expected to be well-groomed in compliance with standards of sanitation. Students must be age 21 or older prior to enrolling in Hospitality Management 202 (Sensory Evaluation of Beer).

This is a career program and is designed to enable students to seek employment at the program’s completion.

Successful completion of this program qualifies a student to apply for a Certificate in Brewing Operations.

Required Hospitality Management Courses


Brewing History and Introduction
Sustainable Brewing
Food Service Sanitation
Brewing Equipment/Maintenance
Brewing Methods and Production
Sensory Evaluation of Beer
Hospitality Purchasing, Inventory, and Cost Control
Hospitality Marketing
Internship II

Required General Courses


Microbiology of Brewing
Beverage Management

 

HOSPITALITY MANAGEMENT
BREWING OPERATIONS
ONE-YEAR CAREER PROGRAM

PREPARATION FOR EMPLOYMENT

FIRST SEMESTER Credit Hours
Biological Science 175 (Microbiology of Brewing) 4
Hospitality Management 102 (Brewing History and Introduction) 3
Hospitality Management 105 (Sustainable Brewing) 3
Hospitality Management 110 (Food Service Sanitation) 1
Hospitality Management 115 (Brewing Equipment/Maintenance) 3
Hospitality Management 125 (Brewing Methods and Production) 3
Total: 17
 
SECOND SEMESTER
Culinary Arts 217 (Beverage Management) 2
Hospitality Management 200 (Sensory Evaluation of Beer) 3
Hospitality Management 203 (Hospitality Purchasing, Inventory, and Cost Control) 3
Hospitality Management 218 (Hospitality Marketing) 3
Hospitality Management 220 (Internship II) 5
Total: 16
Total Credit Hours: 33

NOTE: All courses specifically identified by course number are graduation requirements for this program.